Here fishy fishy fishy...

I don't know how we came about it but it was time to finally try some fish tacos. I searched a favorite site for easy and reliably tasty treats and found a recipe to try. It did not disappoint. The fish was flaky and tender and delicious and the veggies made a good side and healthy filler. I like a little extra lime wedge to squeeze on my assembled tacos. I'd recommend this for anyone weary of fish in their tacos.

photo courtesy of marthastewart.com

Fish Tacos
from Everyday Food
45 minutes from start to finish

Ingredients

• 1/4 cup reduced-fat sour cream
• 2 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
• 4 scallions, thinly sliced (about 1/2 cup)
• 1 jalapeno pepper, halved lengthwise, one half minced, remove ribs and seeds for less heat or choose a poblano/pasilla pepper instead
  
• 2 tablespoons olive oil
• 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
  
• 8 flour tortillas (6-inch)
• 1/2 cup fresh cilantro leaves

*Note that this recipe calls for 1 lb of fish but should feed 4 adults. I purchased less fish and fed 2. Leftover fish is just one thing I won't do.

Directions:

1. In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced pepper with remaining sour-cream mixture. Season again with salt and pepper.
2. In a large nonstick skillet, heat oil and remaining pepper half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard pepper.
3. Meanwhile, warm tortillas according to package instructions. (I would do this before step 2 if you have a way to keep the tortillas warm.)
   
4. To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

Part of my motivation was to use some left over red cabbage from other recipes. I do have to say that one head of red cabbage is about 3 times what I really want. On the up side it does help me try new recipes and the vibrant color is bound to be full of nutrients.